Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-06-03

fruit stains should have boiling
water poured through before
going into the WISH, but should they
prove very obstinate, tomsto or IsgHop
and salt put on the stains and the .cloth
laid in the sun will remove then9f Make
the wGsherWOman use very ttlesstdrGfi,
and wiring dry, then shake thoroughly and
hang lengthwise on the line, the edges
shook out and coming exactly together.
When taken in it should be stretched and
shaken by two persons and folded smooth
u, ;ben when iroued perfectly dry it will
not De AwEy or present pufed 40 places
Wnen put or the table II napkins are
frlneeG they ought co be well Aaken
wneG put out to dry. This mGkes the,
fringe straight AID does not West 1t 81
does COmbirg. These should alEsys az
r~Ould on both sides III
Iu .he GrranIeGent If jle tsD!e much
should - !ei. to- llo taste Of he aOuse
Reepgr auJ ice necessities OF tic f.uilT,
but let her sIwGys bear in mind this is 10
i1sigultcant part Il Che meal, tor q few
U,stes daintiy served viii 90 mgCn 10
win cEpriCiuus appetite, and such t.
3.a is a' itself y lesson iu refinement TO
the family assembled around it.
RECIPES
TapIocg Pudding Sock teacuD of
t8piOCa in . quart OF wstar over night ia
the morning pour OF che water, add
quart OF milk, two leacupfuIs OF sugar,
and bring TO -he boiling point; pare sld
core eight aVpics, Illl the opening with
sugar and q little cinnamon, pUo ia g
baking pan, and pour me tap.oca over
them; bake two hours. Serve cold.
Lyonnaise po.atoes-Pare and slice the
potatoes. C1.p one tablespoonful Of
parsley. Shce nalf au onion, put it INTO
the frying-pan "itl the butter, end shake
it about over toe fire until it is q pale
yellow color. Put ia the potatoes, shake
the pan TO prevent burning, and toss the
potatoes about - brown them slightly
and equally, for five minutes Sprinkle
them with the chopped parsley, season
with pepper and salt, and serve not.
Oatmeal Crackers-Two cups of oRt-
meal and one of prepared Hour, haB-cUp
Of butter chopped up with meal and iaur,
one teaspOonful OF salt, two cups OF cold
water. Mix into pretty stiff paste, IoH
into thin sheet, cut out ss you would
biscuits, and bake On q griddle, turning
when the under side is brown; leave
Twin ~ 9 SNOA4bs-J " l''.+4 " C4 OHNA 4L1AI
to dry.
Welch farebit-Spread thin sli.es of
bread with mixture of cupful of dry
grated cheese worked to creamy PASTE
with half teaspoOnful OF made mustard -
pinch Of cayenne,a quarter tcaspOOnfu{of1
salt, tablespoonful OF cream, and geneT-
Gus tablespoonful CT butter. Cut each
slice in half and fold upon itself, the}n1x-
tuTe inside. 4
Cream Sponge Cake-Three eggs, one5
cup of sugar, one cup Of -four, oue-haK
teaspOOntul of cream tartar, oHe-iourth
of soda, two teaspOOnfuls
of warm water. Bake in Jelly cake tins.
Filling-One cup OF sweet cream
beaten with an egg beater TO 8 stiff
fr0th. SWeeten 10 the TASTE with pal
verified sugar and favor HItA vanilla
Make plain white frosting if preferred
for the top of the cake
Cocoanut puddiug-One po~ud of
sugar, half g pound of butter, helf
pound Of grated coc6aDu+, half u pint Of
cream, the juice of one lemon, 1 tea I
spoonful of the extract OF vaGliIa and
eight eggs. Beat all together aud bake;
cover with meringue, over which sprinkle (
grated cocoanut. Est without sauce.
Creamed Salmon-Drain al tbs oil
from can of sE,mon anu ~ the car
with boiling water, adding little salt.
Set the can in q saucepan with boiling
water until the FISH is quite hot, ither turn
the ASH out and keep it rot. To eacn (
pound Of fish allow for the sauce. Mix
TWO ounces Of butter and one tablespoon .
iul Of four smoothly. When the milk
reaches the boiling point add the butter
snd -four and boil until thick, seasoning
with salt and pepper. II c1iCI is liked, .
1De may be boiled in the milk. The milk
n this case must be strained before the
four aud butter are added. Butter z /
baking dish and put ia layer Of FISH, .
men some Of the sauce, spTinklng fine I
bread crumbs over it. Repeat until the
ssh and sauce are used, having the top
aver Of bread crumbs, Bake in 3 brisk
oven until the top Is 2 nice brown.
BaGed E-gs Vita GrsYy-FoUr or i've
eggs; s. capEdi OF chicken or any sod |.
gravy, 1alt q te.spoonfai Of salt. and s.
'p'ins,s vt pepper; i've rounds Of toast,
Tipped "a sailed not water, and butter
lightly Arrange the toast ia Ceep
plate 81 the platter; break each egg in
! cup s'ld slip on the toast so It does rot
)reaz; pour the gravy over them, and
1ak-5 III q hot oven till the eggs are set, .
a0lH5 five minutes. Cream may be used
n,ste I'd OF gravy, or simple white sauce.
Th.rs,. nF,O,ops an IF